Details
The Double-Brewed (Nidanjikomi) version of Rokusuke Honpo's seasoned salt represents the top of the range. Where the standard varieties add dried shiitake mushroom, kombu kelp, and dried scallop to the salt base in a single step, the Double-Brewed process divides the addition into two separate stages, allowing the umami compounds from each ingredient to be fully absorbed into the salt at each stage before the next is introduced. The result is a noticeably richer, more concentrated flavour than either the white salt or the Umashio — deeper, more complex, and with a lingering finish that holds on the palate. The powder is fine-grained and free-flowing, which makes it easy to sprinkle or measure without a mill. It works across the same range of applications as the other Rokusuke salts — grilled meat and fish, onigiri, pasta, steamed vegetables — but the intensity of the umami means it performs particularly well in simple preparations where the salt itself is the seasoning. At 1,728 yen per 130g bag it is the most premium option in the lineup.
